I already know what you're thinking. Naked? Really? Well, it is. At least by my standards. There's no crunchy, super-sugary topping.
This quick and easy gluten free banana bread doesn't need it. It's so flavorful, it even caught me off guard.
I wasn't going to share it because I thought it was too ordinary for you. But after one taste, I knew I had to tell you about it. It was a mini flavor party right in my mouth! I think you'll love it, too!
Naked Banana Coffee Cake
2/3 cup sorghum flour
1/3 cup millet flour
1/3 cup white rice flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon mace
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 large ripe organic bananas, mashed
1/4 cup organic unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon coconut flavoring
Egg replacer (prepared) to equal 1 large egg (if you are not egg-free, you could use 1 large egg OR 1/4 cup egg substitute)
1 cup loosely packed brown sugar (or your sweetener of choice)
Preheat oven to 350 degrees. Grease an 8x8-inch square baking dish.
In a mixing bowl, combine all dry ingredients, including spices. Stir with a whisk to combine; set aside.
If you have a stand mixer, I recommend putting the bananas in whole and turning it on "stir" to let it do the mashing for you. If you do not, mash the bananas in a larger mixing bowl (fork or potato masher works well).
To the bananas, add the remaining ingredients (applesauce through sugar). Stir to combine, then add the dry ingredients and stir until mixture is smooth.
Pour into prepared pan and bake for approximately 35 minutes, or until center is set and springs back when lightly touched, or toothpick inserted in center comes out clean.
Allow the cake to cool in the pan for a few minutes (I let mine cool for 20) before cutting into squares and serving.
I wasn't going to share it because I thought it was too ordinary for you. But after one taste, I knew I had to tell you about it. It was a mini flavor party right in my mouth! I think you'll love it, too!
Naked Banana Coffee Cake
2/3 cup sorghum flour
1/3 cup millet flour
1/3 cup white rice flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon mace
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 large ripe organic bananas, mashed
1/4 cup organic unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon coconut flavoring
Egg replacer (prepared) to equal 1 large egg (if you are not egg-free, you could use 1 large egg OR 1/4 cup egg substitute)
1 cup loosely packed brown sugar (or your sweetener of choice)
Preheat oven to 350 degrees. Grease an 8x8-inch square baking dish.
In a mixing bowl, combine all dry ingredients, including spices. Stir with a whisk to combine; set aside.
If you have a stand mixer, I recommend putting the bananas in whole and turning it on "stir" to let it do the mashing for you. If you do not, mash the bananas in a larger mixing bowl (fork or potato masher works well).
To the bananas, add the remaining ingredients (applesauce through sugar). Stir to combine, then add the dry ingredients and stir until mixture is smooth.
Pour into prepared pan and bake for approximately 35 minutes, or until center is set and springs back when lightly touched, or toothpick inserted in center comes out clean.
Allow the cake to cool in the pan for a few minutes (I let mine cool for 20) before cutting into squares and serving.
RSS Feed
